Earthy beets, boiled to the perfect tenderness are tossed with the freshest of herbs and lemon juice creating a richly colored salad. I insist on fresh squeezed lemon juice in my kitchen, especially for salads. Over the years, chefs working with me ask why I don't use bottled or lemons squeezed by some factory. My only response is what my father called "the Lucrisia stare"....there are so many answers to that question that I can't formulate a response. All reasoning converges on the tip of my tongue and I can't speak. But, somewhere in my head I hear clearly articulated "if you have to ask, do I want you to work for me?"

Please, please use the freshest ingredients when making salads, especially for the more obvious flavor notes. In this photo, you'll notice some roasted golden beets as garnish. I like the way the colors contrast. I can roast them while the red beets boil so it really isn't extra work....but, looks so nice.

Always taste your salad after its had time to meld. Undoubtedly, some adjustments will need to be made as the ingredients blend and are absorbed by the beets.

Kosher Status:

Parve

Number of servings:

8 - 10

Main Ingredient(s):

Beets

Preparation Time:

00:20

Cooking Time:

01:00

Skill Level:

1 - Easy (1 Easy - 5 Hard)

Estimated POINT value:

Ingredients:

2 quarts water

3 large beets, about 2 pounds

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh cilantro

2 cloves garlic, minced

1/2 fresh medium sized jalapeno pepper, minced

1 teaspoon ground cumin

2 tablespoons lemon juice

3 tablespoons olive oil

1 teaspoon salt

Steps:

Scrub the beets and place them in a large pot. Cover with water and bring to a boil. Reduce heat to medium and continue to boil.

The beets will need to cook about 45 minutes to an hour. Using a bamboo skewer or paring knife and poke through beet. Beets are done when there is not resistance when poked.

When the beets are done, drain well and set aside until they are cool enough to handle. Peel and cut into 1/2" cubes.

If using golden beets as a garnish, roast them in a 400' oven for about 45 minutes until tender while the red beets are boiling.

Slice or dice the golden beet, toss with a little dressing and set aside to sprinkle over cubed red beets.

Wash, split and seed jalapeno pepper.

Thinly slice the jalapeno.

Finely dice the jalapeno.

Add chives, cilantro, and diced jalapeno pepper.

Make dressing by combining the remaining ingredients. Whisk and pour into salad reserving a little for the golden beets if using. Gently toss.

Transfer salad to a serving bowl and garnish. Salad is best serve after it has had time to meld, at least a couple of hours. If it has been refrigerated, leave at room temperature an hour before serving. Be sure to adjust seasoning before serving.